1908 Procuradoria Geral Da Corôa E Fazenda Colheita Porto Porto

Description

Until around 1756, the production of the “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of vinification. Small‑volume fortification only took place after fermentation was complete, producing dry wines. In 1820, the modern fortification process was introduced, in which alcoholic fermentation was deliberately halted, yielding sweet wines. This method only became widespread in 1852, at which point Port wines began to resemble those of today. Thus, Port wine is a liqueur‑type wine produced in the Douro Demarcated Region under special conditions derived from natural and human factors. Its production, based on tradition, includes stopping the must’s fermentation by adding grape spirit, maturing the wines, and then aging them. Port wines are divided into different categories depending on the type of ageing, ranging among Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (Illustrative image only)